Instant Pot Creamy Chicken & Mushroom Rice | Budget-Friendly Instant Pot Meals

🛒 About Instant Pot Creamy Chicken & Mushroom Rice

1 lb boneless, skinless chicken breasts, cut in 1-inch pieces
1 cup long-grain white rice
1 1/2 cups water
1 cup sliced mushrooms (fresh or canned)
1/2 cup frozen peas
1/2 cup evaporated milk
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper

👨‍🍳 How to Make Instant Pot Creamy Chicken & Mushroom Rice

Add rice, water, chicken, mushrooms, thyme, salt, and black pepper to the Instant Pot. Stir to combine.
Lock lid and set to Pressure Cook for 10 minutes.
Quick release pressure. Stir in frozen peas and evaporated milk.
Set to sauté mode for 2 minutes, stirring until creamy. Serve hot.

Pro Tips for Perfect Instant Pot Creamy Chicken & Mushroom Rice

Prep Ahead: You can prepare ingredients the night before and cook fresh.
Storage: Store leftovers in an airtight container for up to 3 days.
Substitutions: Feel free to swap vegetables or proteins based on preference.
Cooking Time: Adjust cooking time based on your equipment and preferences.

❓ Frequently Asked Questions

Can I make this ahead?

Yes, prepare components in advance and assemble or reheat before serving.

Can I swap ingredients?

Absolutely—adjust proteins, vegetables, or spices to fit your preferences.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days; reheat gently.